Ingredients

The following ingredients have 4 Servings
  • 1 beetroot (large, pureed)
  • 1.25 cups yogurt
  • ¼ teaspoon cumin powder
  • salt (to taste)
  • pinch of red chili powder
  • water (as required)
  • 1.5 teaspoons oil
  • 1 tablespoon peanuts
  • 1 teaspoon chopped ginger
  • ¼ teaspoon mustard seeds
  • 3-4 curry leaves

Instruction

  • Start by roasting the beet. Preheat oven to 400 F degrees.
  • Wash and pat dry the beet and then wrap it with a aluminium foil. Place in the baking tray and roast till it's cooked all the way from inside.
  • Mine was done in 40 minutes, a smaller beet might get done in 10 minutes. You know the beet is done when you are easily able to insert a knife all the way through.
  • Once done, let the beet cool down completely and then chop into pieces.
  • Pulse the roasted beetroot pieces to a puree using your food processor. You might have to add little water to puree it.
  • Transfer the pureed beet to a bowl and add yogurt to it.
  • Whisk till everything is well combined. Add some water depending on how thick on thin you like your raita to be. I kept it on the thicker side.
  • Add salt, red chili powder, cumin powder and mix. Set aside.
  • Heat oil in a pan on medium heat. Once hot, add mustard seeds and let them pop.
  • Add chopped ginger, peanuts and curry leaves [not in picture] and saute for just few seconds. We don't want to brown the ginger, just fry a little.
  • Transfer the tempering to the raita.
  • Chill the beetroot raita before serving.